Giorgio’s meat tartare with roasted pepper, anchovies and salted butter

Caramelized thin duck fillet with formaggetta and porcini mushrooms

Rabbit delight with hazelnuts and Barbera reduction

Octopus with mozzarella di bufala, tomato purèe and olives

Grated scallops with breadsticks gratin

Cuttlefish, porcini mushrooms and cannellini beans soup

Carnaroli risotto with Barbera wine and Parmigiano ice cream

Baci di dama (potato gnocchi) with Castelmagno cheese and saffron

Handmade tagliolini (20 yolks) with fresh porcini mushrooms

“Del Plin” ravioli grilled / or with Barbera wine

Scialatielli with scampi (opened and gutted) and seafood

Crunchy sea bass ravioli with squids, zucchini and ligurian olives

Squid ink risotto with spoonful of gorgonzola cheese

Sliced piedmontese beef with Castelmagno cheese and saffron

Veal rib (250gr.) “alla milanese”

Beef cheek with Barbera wine

Low temperature roasted lamb

Fried porcini mushrooms

Cone of fried shrimps, squids and zucchini

Steamed cod on mashed potatoes, olives purèe and black salt

Baked turbot (min. x2) with potatoes and tomatoes (per serving)

Sea bass (deboned) with moscato, shrips and ginger ice cream

Grilled prawns (opened and gutted)

Valerian salad with apples and walnuts

Fried potatoes

Mixed salad

Tomatoes salad

Grilled chicory

Cheese clock (different producers, with sweet fruit pickles)

Visone nougat semifreddo with dark chocolate

Giorgio’s tiramisu with scent of Cortemilia hazelnuts

Wild berries with crème anglaise and meringue

Warm figs tart with ice cream and caramelized walnuts

Caramelized deconstructed raspberries and Nutella napoleon

Pears and Calvados sorbet

Piedmontese bonet with vanilla ice cream

Artisanal ginger ice cream

Artisanal hazelnuts ice cream

Artisanal cream ice cream

Pineapple

Wild berries lemon and sugar/ or with vanilla ice cream

Paella valenciana (by reservation only, minimum 3 portions)